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Sesame Chicken with Ginger & Snow Peas

Scott Phillips

Servings: four.



  • 1 to 1-1/4 lb. boneless, skinless chicken breasts (2 to 3), very thinly sliced on the diagonal
  • 2 Tbs. soy sauce
  • 1 Tbs. Asian sesame oil
  • 1 Tbs. plus 1 tsp. rice vinegar
  • 2 Tbs. ketchup
  • 8 scallions
  • 6 oz. snow peas, trimmed (about 1-1/2 cups)
  • 2 Tbs. minced fresh ginger
  • 3 Tbs. canola oil
  • 2 Tbs. lightly toasted sesame seeds

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 310
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 65
  • Sodium (mg): 800
  • Carbohydrates (g): 10
  • Fiber (g): 2
  • Protein (g): 26


  • In a large bowl, toss the chicken with 1 Tbs. of the soy sauce, 1-1/2 tsp. of the sesame oil, and 1 tsp. of the rice vinegar.
  • In a 1-cup liquid measuring cup or another bowl, combine 1/4 cup water with the ketchup and the remaining 1 Tbs. soy sauce, 1 Tbs. vinegar, and 1-1/2 tsp. sesame oil.
  • Trim the scallions and separate the dark-green tops from the light-green and white bottoms. Slice the tops into 2-inch pieces and the bottoms into thin rounds. Combine both in a medium bowl with the snow peas and ginger.
  • Heat 1-1/2 Tbs. of the oil in a 12-inch nonstick skillet or large stir-fry pan over medium-high heat until shimmering hot. Add the chicken and cook, stirring occasionally, until it loses most of its raw appearance, 1 to 2 minutes. Transfer to a large plate.
  • Add the remaining 1-1/2 Tbs. oil and the scallions, snow peas, and ginger, and cook, stirring occasionally, until the ginger and scallions start to brown, about 2 minutes.
  • Return the chicken to the pan and add the ketchup mixture and half of the sesame seeds. Cook, stirring, until the chicken is cooked through and the snow peas are crisp-tender, 2 to 3 minutes. Transfer to a platter, sprinkle with the remaining sesame seeds, and serve.


Rate or Review


  • Russcalot | 10/20/2017

    A really easy way to feed a crowd. I agree with the other reviewers, the flavor doesn't really pack a punch. I doubled the ginger, used black and white sesame seeds, added Siracha, and used sugar snap peas. It was acceptable and filling. Next time: more sesame oil, even more ginger, maybe some honey, and cornstarch, although the soupy sauce went well with rice.

  • FSO | 12/08/2008

    I made this beef, and it worked well. It could still use an extra kick -- maybe some hot pepper sauce. I tossed it with whole wheat spaghetti, and my husband loved it. It was very quick and easy to pull together.

  • FreddieFlea | 06/16/2008

    This is a very simple recipe. It lacks the usual complex flavors and depth I usually find in Fine Cooking. But, this is a great recipe for teaching kids to cook and introducing some different, more interesting flavors to children. I taught my niece to make the recipe and she loves it and it has become a favorite for their family. It's a great place to start with what might be different vegetables (snowpeas), different flavors (sesame seeds don't just come on hamburger buns and ginger is wonderful). AnneG

  • ValerieMO | 11/05/2007

    Good, not great. Seemed to need more salt / soy sauce.

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